Instructions

1. 1

   Clean jjukkumi by removing innards, rubbing with salt, and draining well.

2. 2

   Cut tofu, zucchini, and onion into large pieces for better texture.

3. 3

   Boil anchovy broth with gochugaru, garlic, and soup soy sauce for 5 minutes.

4. 4

   Add onion and zucchini first; simmer 6 minutes to draw out sweetness.

5. 5

   Add jjukkumi and rice wine, cook 5 minutes, then add tofu and simmer 4 more minutes.

6. 6

   Turn off heat, rest for 2 minutes, then serve.

Tips

Nutrition (per serving)